|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||66%|
|Saturated Fat 23g||114%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bone broth is a stock typically made with beef or poultry bones that needs to simmer for hours. The long cooking time produces a gelatinous stock that is nourishing and flavorful. It is enjoyed straight as a drink and is used in soups and other dishes. When made on the stovetop, bone broth can take up to two days to cook, but when the Instant Pot is used, cooking time is reduced to three hours.
Bone broth is rich in collagen because bones rich in collagen, such as marrow bones, feet, and knuckles, are often recommended to use. Roasting the bones adds extra flavor and color to the stock, but feel free to skip that step if you're short on time or the oven isn't an option. Be sure to boil the bones in a water-vinegar mixture as this helps to remove any foam.
4 pounds beef bones
17 cups water, divided
2 tablespoons apple cider vinegar
1 large carrot, sliced
1 stalk celery, sliced
1 large onion, quartered
1 head garlic, halved crosswise
1 teaspoon kosher salt, optional
Gather the ingredients. Preheat the oven to 400 F.
Arrange the beef bones on a rimmed baking sheet or roasting pan.
Roast the beef bones for 20 minutes; turn and continue to roast for 20 minutes longer.
Meanwhile, add 10 cups of the water along with the vinegar to the Instant Pot. Choose the sauté button and bring the water to a boil. Add the bones to the boiling water and continue to boil for 15 minutes.
Drain the beef bones and then add them back to the pot. Add the vegetables and bay leaves to the pot with the remaining 7 cups of water and the salt, if using.
Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook/manual button and set the timer for 2 hours (120 minutes).
When the time is up, let the pressure come down naturally for 35 to 45 minutes. Carefully turn the knob to the venting position to release any remaining pressure.
Place a fine-mesh sieve or chinois over a large bowl. If desired, line the sieve with cheesecloth for a very clear broth. Strain the broth into the bowl and discard the solids. Let the broth cool and then cover the bowl and refrigerate.
When the broth has thoroughly chilled, scrape off and discard the layer of solid fat. Or save the fat to use in other recipes.
Use the bone broth immediately or spoon into jars or freezer containers.
How to Store
- Refrigerate the bone broth for up to five days in airtight containers.
- To freeze, pour it into freezer containers or ice cube trays and freeze for up to one year. Silicone ice cube trays come in a variety of sizes, and they are convenient; pop out a block or two of frozen bone broth whenever you need it.
- Canning jars can make suitable freezer containers, but they become fragile when frozen. To avoid broken jars, use wide-mouthed jars. Make sure the broth is cooled when you pour it into the jars and leave at least an inch of headspace. Freeze the jars of broth uncovered, and when the broth is completely frozen, place the lids on the jars. It's best to defrost glass jars of bone broth in the refrigerator to avoid sudden temperature changes and possible breakage.
For extra beef flavor, add some oxtails, a meaty beef shank, or a few short ribs.